Vegetarian stuffing and gravy
by Hare Krsna dasi
Posted December 16, 2002
Make your favorite whole wheat bread as usual -- except add savory
herbs -- especially ground sage, rosemary leaves, and oregano.
Additional possibilities: basil, dill, savory.
Slice bread, break into cubes. I then toast this on a clean broiler
pan in my oven. If you don't have acces to a broiler pan which has
never been used for meat, you may prefer instead to toast slices of
bread and break them into pieces after they are toasted.
Peel and saute in large heavy pot (cast iron is good) in 1/2 cup of
butter and 1/2 t cumin seeds: 1 large eggplant
Dice and add to saute: 3 sticks celery
Add your toasted bread crumbs. Add water if necessary. Mix.
At this point you may remove from stove and put in a large baking dish
or oven-proof mixing bowl covered with foil. Bake for 45 min. at 350
Heat 2 tablespoons of corn oil in a frying pan (cast iron is best).
Add 1/4 teaspoon cumin, 1/8 teaspoon cayenne.
(Have ready 1 1/2 cup water (water strained from boiling potatoes is best)
Add 1/3 cup whole wheat flour -- do not scorch! Stir quickly with
Add some of the water. Reduce heat to simmer.
Add soy sauce (unfermented type).
Sprinkle on additional flour (about 1 tablespoon).
Add 3 tablespoons of sesame tahini or peanut butter.
Add more water.
Keep alternating water and whole wheat flour, stirring constantly with a
spatula, until gravy reaches a nice consistency. Remove from heat.
Prepare a plate with vegetarian stuffing topped with vegetarian gravy,
and potatoes, squash, cranberries, cream-cheese and olive stuffed
celery -- and pumpkin or apple pie -- and offer to your Deities.
Take the Deities' prasadam to Grandma's house!
Hare Krsna dasi